Classic Veal Chop

Chef Andrea knows that with a classic dish such as this 16-ounce grilled bone-in veal chop, the trick is to do as little as possible. Handle the veal tenderly, season it sensitively, grill it just to the point of perfection coaxing the natural juices and flavors to their peaks. Then serve that majestic chop with pancetta roasted potatoes that are crispy and salty on the outside and cloud-light on the inside.

Add a little au jus and this traditional Italian dish is exactly what it supposed to be – tender, flavorful, juicy and simply delicious.